Rosemary Olive Oil Cake

The Finished Product w BrushstrokeJeff and I are having some friends over for dinner this evening.  It will be a very casual dinner as I try out some recipes for one of the cooking classes I’ll be teaching at the Kitchen Shoppe in the spring.

I am excited for this new journey and have been learning so much along the way.  Each iteration of a recipe teaches me about the effects of all kinds of things – a change in spices, different cooking times, higher or lower temperatures, fresher ingredients – on the end result.  It has been a fun process and I am thankful for the support of my family and friends – those people who are willing to eat not only the successes, but the failures as well!!!

For dessert tonight, we’ll be having Rosemary Olive Oil Cake.  Some people find the idea of baking with olive oil quite strange; frankly I feel sorry for those folks because they are missing out on some amazing moisture and flavor!

I thought I’d show you the process of making this cake.

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What’s for Dinner?

Before Jeff left for work this morning he left a note for me on the kitchen counter that made my heart sing!  Now some of you might imagine a flowery message declaring his undying love; while others may jump to something a bit racier.  But those who know me best will not be surprised to hear that the note read, “Girls [our dogs] did not eat.  Would you mind marinating the lamb chops?”

Lovelier words cannot be spoken to someone who loves to cook, eat and entertain!  In fact, they are two of my favorite words when spoken together – lamb chops.  Clearly you can surmise that I am not a vegetarian –  not that there’s anything wrong with that!  So yes, honey.  Yes, I will marinate the lamb chops.  In fact, I will photograph the process!

To my way of thinking a simple but flavorful Mediterranean preparation is best when it comes to this delicious meat.

I start in my herb garden, a place that gives me great delight – the possibilities are endless and when you lightly brush against the plants you are rewarded with a lovely aroma.  Rosemary is my go to herb when it comes to lamb so I cut some fresh rosemary and immediately pull one of the fresh sprigs through my hand to warm it ever so slightly. Immediately I smell that piney scent and have the slightly sappy feel on my hands like you get when you touch a pine tree.

Back inside I prep my other ingredients.  A fresh lemon, several cloves of garlic and some red pepper flakes. Mmm mmm mmm, my hands smell wonderful.

I season the lamb chops with salt and pepper on both sides and place them in a zip top bag with some olive oil and the juice of one lemon.  I then add the lemon zest, the chopped garlic, the red pepper flakes and the chopped rosemary.  The chops are now resting in the fridge waiting to be grilled to perfection and served with a creamy polenta and some fresh veggies.

Do we always eat this extravagantly?  I wish I could answer, “Yes.”  But the truth is, we’re like so many other couples – busy beyond belief, running from one thing to the next and sometimes too tired to cook.  Some nights dinner is take-out pizza or breakfast food or leftovers eaten in front of the television; but not tonight…..tonight, we just might eat at the table!!!!